Orange Cashew Cream

Several of you have asked for this recipe.  You can experiment with different types of juices and extracts.  You can also add in whole chunks of fruit, etc. 

1 c. cashews, soaked 1-2 hrs. then drained
1/2 c. coconut meat
1/2 c. agave
1 1/4 c. tangelo or tangerine juice
1 tsp. orange extract
1/2 c. coconut oil
pinch sea salt

Blend all until very smooth and creamy then pour in ice cream machine until thick.  If you don't have an ice cream machine you could add about 2 tsp. of lecithin to the mix and then put it directly in the freezer.

Enjoy!
Sandi

A few photos from our first potluck on

Saturday, May 7th at CoHoEcovillage.

Cookies!

Thanks for the yummy potluck! I just wanted to make cookies and started to turn to an old standard with egg and butter and baking. Instead I decided to wing it with what I had and made the most amazing cookies. The measurements are a little iffy as I am bad at measuring:
1/3 cup cocoa
6 dates, pitted
1/2 cup fine cococut
1/4 cup ground almonds
1/2 cup macadamia nuts (soaked for 1/2 hour, then toweled dry)
agave syrup (use enough to get them to stick)I mixed all the dry ingredients, used a food processor for the dates and macadamia nuts then added the agave. I rolled then in coconut then I licked the spoon!

Hey Foodies!

Well I just wanted to thank everyone who participated in the raw food potluck, and I am especially impressed with CoHo ecohousing for letting us use their kitchen space like that. All of your foods were seriously delicious, and i'm excited to learn more about healthy eating!

Stuffed Mushrooms

This is from the Health Freedom Resources web site (http://www.healthfree.com/raw_food_recipes.html):

Stuffed Mushrooms

By Cynthia Beavers

(These can be served as is, or dehydrated beforehand.)

4 Portobello mushrooms or 16 small mushrooms
4 cups purified water
1 dash extra virgin olive oil

2 lemons juiced
4-5 cloves garlic minced
3 Tbsp oregano leaves
1 cup Nama Shoyu
2 tsp organic pepper
2 cups raw almond, soaked
1 cup pine nuts
½ cup sun-dried tomatoes, soaked
½ cup basil leaves
½ cup cilantro, chopped
1 ½ teaspoon light unpasteurized miso
½ tsp cumin

Clean and trim mushrooms. Fill a large bowl with filtered water, dash of olive oil, juice of one lemon, 3 cloves of minced garlic, oregano, 1 teaspoon of the pepper, and ¾ cup Nama Shoyu. Mix well by hand and add mushrooms. Let them marinate for at least 2 hours.

In the mean time make the Sun-Dried Tomato Pate stuffing: Put all almonds, pine nuts, sun-dried tomatoes, basil, miso, cumin, juice of 1 lemon, remaining garlic, pepper, dash of olive oil into food processor. Blend and taste. If it needs more salty flavor, add a bit of Nama Shoyu to taste. Add water as needed to blend, ¼ cup at a time.

Next, remove the mushrooms from marinade and drain, then pat dry and stuff with Sun-Dried Tomato paste. Dehydrate at 100-105 degrees for about 3-5 hours depending on how you like the texture. You can also eat them without dehydrating.

Our First Potluck

This is the beginning of what we hope will be a lasting effort to change the way we eat, and to share what we discover to help others discover how to eat in a more healthy manner. In a world where fast food is available on nearly every street corner, and in which our grocery stores heavily market packaged and processed foods, we realize the effort that it takes to make such a monumental lifestyle change.

This particular blog begins with a class taken by the team members of this blog, and the sprout of an idea that came about in a conversation that we had during our first raw foods potluck together. The dishes that we created tasted so amazingly wonderful, were so colorful and creative, that we decided to create a forum in which we could readily, and easily share our recipes and ideas with one another, and with others who are discovering the same enjoyment as us.

Our first potluck was a treat, a wonderful evening spent among wonderful people—an event of superb taste!

We'll keep you posted!